Bill’s Spring menu launched on 16 April, and is a celebration of the season’s best fresh produce.
The new kale super salad is a generous mix of kale and other Spring vegetables; there is a new and vibrant pea and mint soup, served with a cheese pastry twist; sea salt kale chips; and crispy Gressingham duck leg served with a colourful salad of watercress, peas, broad beans and basil.
The new lamb dish features English lamb rump on a lamb and lentil moussaka, with a zesty salsa.
And, finally, there’s a new Dinner Special (pictured above) on the menu – a piled high platter of ribs, chicken, sausage, chilli, onion rings, fries and watercress, served with a complimentary Bill’s beer at £16.50. It’s for hearty appetites!
Adding seasonal dishes and ingredients
“Seasonality has always been an important element of Bill’s, and over the coming months we will be adding more seasonal dishes and ingredients to our menus,” said Jennifer McLaughlin, who joined us as Head of Food Development in March. “Spring is the perfect time to freshen everything up as new produce becomes available, and our guests can expect to see more changes as we move through the year.”
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